This is such an easy recipe – something that you put together quickly at the end of the day – not a special dinner type of a dish but good for something quick and casual. The crumb mix on the chicken keeps it moist and juicy. I used whole chicken legs but drum sticks and/or thighs are also good. The original recipe came from the New York Times. I cooked this under our lidded barbecue but doing that I found that the crumbs on top didn’t brown much so I grilled them quickly in my oven at the end.
3-4 whole chicken legs
1 tbsp unsalted butter, slightly softened
3 tbsps wholegrain mustard
1 tbsp Dijon mustard
2 cloves garlic, crushed
1 tbsp very finely chopped herbs, preferably thyme leaves and parsley
Salt and pepper
Preheat the oven to 180°C. Mix together all the ingredients except the panko crumbs and chicken. Divide it between the number of chicken pieces and spread it over the chicken pieces as best you can. It’ll probably look messy and uneven.
Spread some panko crumbs on a paper towel or piece of baking paper and place the chicken pieces in the crumbs. Pat the crumbs on the chicken. Place the pieces on an oven tray, drizzle with a little olive oil and bake for about 45 minutes or until the chicken is cooked through. Thigh pieces won’t take as long.
When I’ve made this chicken I’ve served it with some sort of vegetable salad and sometimes a simple green salad as well. Last time I had some beetroot that I’d bought from Jason. At the moment he has regular beetroot, yellow beetroot and two tone striped white and red beetroot. I bought the yellow and striped ones simply because I liked the colours.
I boiled the yellow ones then peeled and cubed them. I left the striped ones raw, peeled them and then sliced them on the finest setting of my mandolin. Then I put together the salad topping the beetroot with a little soft goats cheese, roasted walnut pieces and chopped fresh mint. I drizzled it all with vinaigrette.